Ingredients
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium high heat. Add the sausages and cook until brown
breaking up the meat into bite sized pieces
about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet
and saute over medium heat until the garlic is tender
about 2 minutes. Add the broth
wine
and sun dried tomatoes. Boil over medium heat until the sauce reduces slightly
stirring occasionally
about 8 minutes.
Preparation
Meanwhile, bring a large pot of salted water to a boil.Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about minutes. Drain the past but do not rinse. Add the past, sausage, 1/2 cup Parmesan, basil and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
